As the days go by, the more excited I get. I get to experience what social media and all types of food magazines and bloggers have raved about. My expectation was set very high on this particular dessert spot, ChikaLicious. The day has finally arrived. I was full of excitement and ready to make my stomach happy. ChikaLicious is a tiny dessert shop where you can experience a three-course seasonal dessert for $18 and can only seats about 15 people. Chef Chika Tillman, who used to be a banker in Wall Street, New York, now owns six different locations in six different major cities including New York City, Hong Kong, Seoul, Tokyo, Bangkok, and Dubai. It has become an international brand. ChikaLicious has a fascinating concept of having fine-dining …show more content…
It was a little busy, but not as busy as I thought it would be. At least I didn’t have to wait outside in the cold for twenty minutes. The interior design of Chikalicious was very modern and bright because of the white walls and the bright lighting they had. At first, Amy and I were seated on the booth tables, but we requested to sit at the bar because we want to see all the actions that takes place in the little, yet functional space they had. There were three chefs including Chef Chika, and one waiter for the entire store. The waiter was very nice and attentive. Prior to coming to this dessert spot, I have researched what was the most popular dessert that customers order, and it was the Fromage Blanc Island “Cheesecake,” which happens to be their signature dessert. Therefore, Amy and I ordered that. Due to eating a big lunch prior, we decided to share the desserts. As I mentioned before, it is a three-course seasonal dessert tasting, Amuse and Petit Fours were included. I don’t know about Amy, but I was excited to try everything! However, the pop/rock music in the background did not match up with the store’s ambiance. It turned out to be a little distracting due to how loud it was. They should change to jazz music, it would have suited the place much …show more content…
The presentation was beautiful. It is star fruits with a little bit of Crème Fraiche, topped with lemon sorbet. The lemon sorbet was very light and delicious, it had a nice tart to it. When eating all the components together, the star fruits gave a nice crunch and sweetness, the sorbet gave a nice chilled feeling, which I found was needed because the star fruit and the Crème Fraiche was at room temperature. Overall, it was well presented, and all the flavors complimented each other. Next up, the supposedly star dish of the night, Fromage Blanc Island “Cheesecake”. My expectation for this dish was high, but I was greatly disappointed after tasting it. Although I was warned by Chef Chika that it was going to be a one-tone taste throughout, but I did not expect it to be the way it was. The presentation was pretty to look at. Before serving, the chef drizzled some heavy cream on top of the cheesecake, and it looked a snow ball. Biting into that cheesecake was like eating a cloud. It was extremely soft and fluffy. It was not sweet at all, but you still get a hint of the Fromage Blanc flavor. As I kept eating, it kind of left me with a dry feeling in the back of my mouth, like after eating the skin of a grape. As the Chef said, it was a one-tone dessert. This dessert reminded me of Cheese Flavored Crème Chantilly. I felt being the signature dessert of ChikaLicious, I expected a lot more. Lastly, third course was the Petit Fours. It came with Coconut
There are specials offered at every meal depending on the season and the catch of the day. Chef Vanzile says that he plans the menu around what fresh fish and produce look the best rather than what is trendy. However, there is still a great deal of ambition evidenced in the menu. Some recent specials included Mahi chowder and blackened salmon with Romesco cream as well as more expected fare such as sautéed crab cakes and a shrimp omelet. Fish and chips were the special on St. Patrick’s Day, an Irish themed-meal for diners to enjoy.
Lots of floral, citrus, orange and light spice..
Most people experience dramatic events that demonstrate to them just how fragile life is. Whether these events are acts of gruesome violence, or deaths of a loved ones, the frailty of life is evident. However, for me, this was a different story. As a southern white-boy, my realization came in the most unexpected of places – the Hawaiian Islands. When I learned of a snorkeling trip mid-vacation, I was overcome with anticipation and couldn’t wait to embark on my “Pacific Pilgrimage.” This vacation would prove to be a dramatic turning point in my life.
Rack of Lamb incrusted with mustard and herbs topped with beetroot foam on a bed of pea and leek pure with deep fried purple carrot,
Good afternoon ladies and gentlemen. It’s surprising just how far some people are prepared to travel for a free lunch. It’s a good job the groom didn't choose the menu, otherwise we would have had penut-butter sandwiches washed down with beer.
She had always loved food and enjoyed learning how to make it. In fact, when she was little, she would watch her mom bake these delicious pastries and want to do the same. Fast forward to the end of senior year, she arrived at The Culinary Institute of
The ingredients demand the highest quality, freshness, raising method, not industrialized, and limited number of ingredients. It is better to use the finest, most outstanding ingredients you can find, prepare them to the utmost of your ability, and add items that will accentuate the flavor of the ingredients without imposing on, or masking, the original flavor, (Pete, 2018). Utensils are pure artisanal, made by true artisan, ice cube for Temperance pairing are cut by hand, and so does bread, the best and most beautiful herbs and flowers are selected for
The shop was now the popular and greatly visited shop it had strived to look like earlier. In the window was shelf upon shelf of the most soft, sweet, spongy and succulent cakes that you could imagine that the ...
I am sure that you are salivating, just dying to know what I thought of the taste. Their thin crust slices are so large (I had these on my first visit), I could only eat two and that was a battle. All the ingredients were so fresh, we found out that everything is handmade daily, and the crust did not taste like cardboard, like some big name pizza places. I get tired of national pizza chains quite often and I tend to look for smaller, family owned places to try. The toppings and sauce were a perfect match - just enough sauce married to ample amounts of pepperoni and cheese.
The final dessert is eaten at the very end of the meal, known as the petit fours. Originally from the eighteenth century, the petit four was a small pastry baked when the ovens were cooling after a day's work, because coal was so precious that a chef didn't want to waste any of the heat. A traditional petit four “consists of alternating layers of frangipane, apricot jam,frangipane, raspberry jam, and marzipan”, Migoya 350, source 5. The layers are then compressed, frozen, cut into small bite sized shapes, coated with pouring fondant, and then decorated with piped chocolate. Along with the original dessert, petit fours can be found in a variety of items such as chocolate bonbons, small candy bars, and different jellies or caramels, all of which
Chocolate cake was a four layer cake. It likes a normal chocolate cake, having a perfect structure.
This is because, sometimes the customers want to order some flavour, but the employees will say today they do not provide this types of cake or the cake is finished already. This will increase the feeling of disappointment of the customers towards our service especially Secret Recipe is a restaurant that mainly provide cakes. Hence, Secret Recipe must increase the different flavour of cakes in their restaurant to make sure that it can satisfy the expectation of the customers. Furthermore, Secret Recipe can also consider to provide one special flavour cake each month to attract customers and new prospect.
Let’s face it, a good, creamy chocolate cake does a lot for a lot of people” said Audrey Hepburn and I agree. As we’ve settled more into the 21st century year after year , people come up with the coolest ideas on serving desserts. The biggest trend over the past few years is cupcakes. I once read that “desserts spelled backwards is stressed” and that’s exactly how I feel after a long week of chaos. What better to easy that then trying one of the new modern types of cupcakes or desserts. People are coming up with new and creative ways of satisfying that crave.
The hosts come to our table and escort us to the buffet. The buffet is set up in a different room adjacent to the dining room. A long table is covered with a white table cloth. Large white plates start off the buffet line followed by multiple silver chafers. I pick up my plate and make my way down the line. Apple roasted pork shoulder with pan jus fills the first chafer, with beef tenderloin in the next. As I continue, I scoop garlic whipped potatoes onto my plate along with bacon maple balsamic Brussel sprouts. Continuing with the exceptional staff, bus boys line the room making sure the chafers never run low on their content. I head back to the dining room anxious to begin devouring my
Soon, we all sat around the dinner table enjoying my grandma’s culinary specialties. There was one dish that had stuck in my mind though, possibly because it was the last dish served that night.